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Directions

For dressing:

In a small screw-top jar, combine oil, balsamic vinegar, and salt. Cover and shake well. Set aside.

In a large skillet, cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in skillet. Add pears to the reserved drippings. Cook for 5 to 7 minutes or until pears are tender and lightly browned, stirring occasionally. Remove from heat; cover and keep warm.

In a very large bowl, combine arugula and red onion. Shake dressing. Pour dressing over arugula mixture; toss gently to coat.